Quick and Easy Coconut Bread

Quick and Easy Coconut Bread

Coconut Bread

  • 1 cup coconut flour
  • 1/2  cup desiccated coconut
  • 1/2 cup maple syrup 
  • 1 1/2 cups full fat greek yoghurt
  • 6 eggs 
  • 1/2 tsp bicarb soda
  1. Preheat your oven to 175°C or 350°F. Grease and line a loaf tin. Mine measures 19.5cm x 9.5cm.
  2. Place the coconut flour, desiccated coconut, maple syrup, yoghurt and eggs into your processor and blend until the mixture resembles a smooth, runny batter. Add the bicarb soda and mix to combine. Pour the mixture into your prepared tin and bake for 50 minutes.
  3. Remove from the oven and cool in the tin for 10 minutes before gently transferring to a cooling rack. Allow to cool completely prior to cutting.
  4. Slice. Serve. Eat. Enjoy.
Rate this recipe
Coconut Bread
3.5 Based on 154 Review(s)
  • Flo

    This sounds so lovely – any idea what I could use as a substitute for yoghurt though?

    • Niki

      I make a similar recipe using the thick coconut cream from a tin of coconut milk? Perhaps that would work (it would definitely add to the coconut flavour), or maybe even some apple sauce? Hope this helps – Niki x

      • I second exactly what Niki has said, I would try the thick coconut milk component. Thank you Niki!

        • sue

          I have heardthat coconut milk from the can is not good. what do you think?

          • Danielle

            Perhaps because of the BPA lining. I use powdered coconut milk.

          • Yes it would be the lining, I think it is good to read up and find what sits well for you and works for your family. Our rules are fairly relaxed. Enjoy, Bianca

          • Jahanna

            Ceres organics coconut cream and milk are BPA free… I’ve emailed them 🙂

  • Emma

    Hi Bianca, I enjoy making your recipes, thank you for your time and effort. Have you tried using apple cider vinegar as a leavining ingredient instead of lemon juice in your bread? I have used it in your sweet potato bread with great results- a lighter crumb. Once again thank you, Emma

    • Hi Emma, this would be lovely! I will certainly do that next time. We always have ACV in the cupboard and I am sure it would be great! Thank you! Bianca

  • Rachel ByThe Stream

    I can’t wait to try your coconut bread recipe! Looks amazing.. love all the presentation and your words 🙂 thank you!

    • Thank you so much! I hope you like the bread.

  • Melanie

    This looks great… do you think I could use rice malt syrup instead of maple syrup?

    • Yes I think so, let me know how you go. Thanks, Bianca

  • Nicole Akins

    Could you please make suggestions for substituting the natural yoghurt as I’m dairy free

    • You could try coconut yoghurt or coconut cream, I haven’t tested these but think it will work nicely. Be sure to let me know.

  • Belinda

    Can’t wait to try it. Does it freeze well? I was thinking of portioning it up for some healthy treats for my toddler. Love your recipes 🙂 Thanks.

    • Thank you so much Belinda. I am glad you are enjoying the site. Yes the bread will freeze fine. I hope you like it.

  • Kerri

    Hi Bianca. I just made this & wow it really is delicious. I used coconut cream in place of yogurt & had no lemon for the zest but it turned out beautifully 😀

    • Thank you so much kerri, I am glad you have enjoyed it.

  • Kiera Leggereit

    I made this today and for some reason it didn’t turn out – didn’t rise very well and fell apart when I took it out and sliced it … any tips?

    • Hi Kiera, I am sorry I do not know what has happened. My coconut flour recipes do not rise much so that aspect is quite normal, however I am not sure why it would fall apart. Had it cooled before you cut it? Did you make any amendments to the recipe? I am sorry it has not worked for you. Bianca

      • Kiera Leggereit

        Perhaps it was the size of my loaf tin, might have been a bit too big. I’ll have another go and see what happens. It tasted delicious and that’s the real main thing!

  • KimA

    I made a double batch for a large loaf tin – substituting Rice Malt Syrup for Maple Syrup. Turned out amazing and froze perfectly. It is delicious.

    • Thank you so much!!! I really appreciate the feedback. I am glad you have enjoyed it. xx

  • Kelly K

    Just made it for the first time and ended up filling 3 mini loaf tins and it’s overflowing in the oven! Did I read it wrong or was it supposed to be for one mini loaf tin???

    • Hi Kelly, my tin is 16cm x 6.5 cm. I hope this helps.

  • Nicole

    Hmmm no cardamon in my pantry presently….will cinnamon or nutmeg work…or something else maybe?

  • Georgina Chew

    You had me at cardamon! Just in oven… cant wait to try this!!

  • Denielle

    This, and all your recipes, is amazing!! I replaced the lemon zest with lime zest and it was divine! Thankyou so much for keeping my family healthy while still getting to eat the good stuff :).

    • Thank you Denielle, I really appreciate the feedback. I am glad you liked it.

  • BeckyH

    This is in the oven right now, can’t wait to try it! The sweet potato bread (as muffins) was delicious and now I have my mini loaf tin so hopefully this one will turn out perfectly, fingers crossed!

  • Emily Walker

    Hi Bianca, could I use this recipe as a cake? And could I substitute mapel syrup for honey?. . .we have a bee keeper in the family so always have plenty of honey.

    • Hi Emily, yes you can use honey. It is not especially sweet and we like it toasted with butter, I am not sure how it would go as a cake. Does that help at all?

    • Katrin

      i actually think its more a cake than bread. mine turned out quiet sweet and i followed the recipe on the dot.

  • Carol Haskell Headrick

    This sounds delicious. I’m thinking it probably isn’t low carb. Any idea how many carbs?

    • No idea at all sorry.

    • Alison

      I calculated all the nutritional info. for this recipe (because I’m a bit of a nutrition nut when it comes to new recipes). Here is the info. per slice (I cut the loaf into 11 slices):

      Energy: 556.6kJ
      Calories: 133
      Protein: 5g
      Fat: 9g
      – Saturated fat: 6g
      Carbohydrates: 9g
      – Sugar: 6.8g

      This is, in fact, a really low carb bread!! However, because of the coconut there is a bit of saturated fat so probably best in moderation haha 🙂

      • Fabulous!! Thank you so much!! I am sure many people will really appreciate having this info. x

      • Hi Alison, did you use a mini tin for baking to get these nutritional information? (i.e. 16 x 6).. I am a nutritional nut also if you can’t see by the facebook name 🙂
        Thanks Danielle (aka The Quirky Calorie) xx

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  • Megan

    Having this baking away now, used cinnamon instead of cardamom, and honey instead of maple syrup, smells beautiful!

    • Your variations sound lovely. I hope you enjoy it.

  • Katrin

    so yum! Just made it and this will be definitely a regular in my house. absolutely loving it!

    • Katrin

      my almost 11 months old and my 2 year old are also big fans of this yummy cake…they both loved their afternoon tea today 🙂

    • Thankyou. I am glad you liked it! I really appreciate the feedback. x

  • Edi

    The best coconut bread I can think of! Omg thanks for sharing! We love it

    • Thank you!!! I am glad you like it. I appreciate you taking the time to write. Bianca. x

  • Suzanne

    Where does one find some of the ingredients, such as dessicated coconut and bicarb soda? Idk what either are. Thanks!

    • Outside of Australia I think bicarb is called baking soda and desiccated coconut is finely shredded, dried, unsweetened coconut. Does that help?

  • Kim

    i just made this delicious cake but used orange zest instead of lemon and coated it with chocolate icing using cacao powder, coconut oil and maple syrup. Sooooo good. thanks for another brilliant recipe

    • bianca

      Thank you Kim!! I am glad you liked it. Your variations sound divine. x

  • Elizabeth

    I just made this! So delicious! I used honey as I did not have maple on hand and it’s delightful. A little delicate, but considering I ate it just from the oven that is to be expected! So yummy! If you can make an apple and almond bread or something similar my life would be complete! I do not like bananas and I am always looking for breakfast breads! Definitely recommend this one! Yum!!

    • Thank you. I do have some more breakfast breads to share and apple and almond sounds lovely. be sure to keep your eye out. x

  • Alison

    Made this today and unfortunately it turned out more like a pudding 🙁 However, it tastes SO GOOD. I didn’t have cardamom so instead I used this spice mix (for cakes & baking) and it turned out amazing! I will just eat this one as a pudding for dessert haha 🙂

    • Thank you. I am sorry it didn’t work out as you had hoped but I am glad it has not been wasted and that you have still been able to enjoy it. Thank you for writing. x

  • Lisa

    My husband loved the coconut bread. Great recipe for a coeliac diet.

  • Neil

    Can you sub the maple syrup with stevia?

    • I haven’t tried but I think it will be fine. I hope it works for you.

  • chelle

    Do you have any suggestions of substitutions for the yogurt? I cannot tolerate dairy and I cannot get coconut yogurt in the UK. Thanks in advance!!

    • As a suggestion, you could use coconut cream or coconut milk? I think it would make it taste extra yummy but that is just a suggestion as I am not sure of the outcome x

    • Motoko

      Hi Chelle, Did the coconut cream substitution work?

  • Arshi Khu

    rolf, what is coconut flour that cames in a bag? made in a factory, with secret ingredient? rest of all of you are lunny toons who need a lab made food. Organic Cheetos, grown on Tree* with organic big red grown on Tree* lol, rofl. Lord oh lord, humans are dump, no wonder the world is a mess. I am reading all the smart people comments below. Do any of you ever aspire to be responsible?

  • sajeda

    Can you substitute the maple syrup with honey and also substitute ground cardamom with ground cinnamon?

  • This is the first recipe I have tried from you and I had my fingers crossed as I have been finding it difficult to eat well with Wholefood cookbooks that have recipe lists a mile long of often unfamiliar ingredients (so heartbreaking when these don’t work out). Success! The bread is lovely and now this morning I have something yummy and wholesome to eat instead of gluten free bread full of crappy ingredients. Thank you, thank you, thank you!

    • Thank YOU!!! I really appreciate that! I am rapt that you have enjoyed the recipes and I hope you find many more that work well for you. Be sure to let me know. x

  • Jill

    Since I discovered this recipe about a month ago i have been making this bread recipe every single week, and varying the ingredients (e.g., grated apple, cacao powder, spice mix, different nuts). one loaf lasts me a whole week for breakfast and it is amazing, so filling and delicious. Thank you!

  • Eve

    I made this bread a few days ago and it is HEAVEN! The tiniest bit overflowed one of my unlined sides as it was baking so I will be sure to line the small edges as well as the long edges of the tin next time (and there will most definitely be a next time!). Might give lime rind a go next.
    As for books you might like to read (in 2015 – I’m a bit late sorry!) – have you read Wool by Hugh Howey? It’s a few years old now – would highly recommend

    • Eve

      And PS, are you based in Australia? I’m new to your site and had assumed it was American cup sizes when I made this and dusted mine off but then I was reading the comments below about bi-carb being Australian versus baking soda in the US. Aus measurements are so much easier 🙂

    • Thank YOU!! I am glad you like the recipe, I appreciate the book reccomendation, I will have to look into it. x

  • Gilian

    I am a Diabetic and would love to try this ..

  • Tara

    This is fabulous! Just made it and my 14 month old son loves it! Beautifully light and fluffy, no one would know it’s gluten free.

    • That is great to hear! Thank YOU for the feedback. I am glad it was enjoyed. x

  • An

    Can I substitute maple syrup with something to make it savory?

    • You would try reducing it to 1 tablespoon and adding 1 teaspoon of dried thyme or whatever flavours you like. Let me know how you go.

  • Sophie

    This is out of control amazing and melt in your mouth!! Just made it and it’s Devine! I used natural Greek yoghurt instead. And baked an extra 5mins

    • Fabulous!!! Thank YOU so much! I am glad you enjoyed it. xxx

  • Jess

    Hello, made this yesterday and while very tasty I was hoping you could let me know what brand of bi-carb you use? I used mckenzies ‘Baking Soda (bi-carb soda)’ and not only could I taste the bi-carb quite distinctly once baked, it also didn’t rise beautifully like yours. Thanks so much

    • Hi Jess, I would suggest halving the bicarb. Mine didn’t rise much, none of my coconut flour recipes do. Did you use a small tin? I hope this helps. x

  • Amy

    I really want to make this but what is bi carb soda? The same as baking soda?

  • Monika

    Hi Bianca, Did you use full fat coconut flour or the fat-reduced version?

    • I didn’t even know there was a fat reduced one. So the full fat at my place. x

  • Lydia

    WOW! this has got to be the most moist, coconutty and soft coconut bread!! Thanks for the simple recipe! I used lime zest, low fat Greek yogurt and rice malt syrup.
    Now I’m just worried that I’m gonna finish the whole loaf on my own… x)

    • Love it!! Thank YOU Lydia!! I really appreciate the feedback and I am rapt to hear that you have enjoyed the recipe. Be sure to let me know how you go with anything else that you try. x

  • Jacqueline

    Yum!!! This bread is awesome! I used cinnamon instead of cardamom, and coconut syrup instead of maple syrup. Seems a bit fragile for the toaster, might have to toast under the grill. Will definitely be making again! So good!!!

    • Fabulous!!!! Thank YOU!! I am glad you enjoyed it and I really appreciate the feedback. x

  • Jenny de Booy

    This is fav of mine, I made it into 12 cupcakes tonight, ready to freeze and pop in my lunchbox and hopefully my son’s, baked at 170c for about 30-35mins, perfect

    • Perfect!!!! Thank YOU so much! That is really helpful feedback and I am sure many people will appreciate it. I am glad you like the recipe. Be sure to let me know how you go with anything else that you try. x

  • Jacqueline

    Very nice toasted with a tiny spread of butter!!

  • Art Always

    Love this bread … flavor that lends itself to bread or “dessert breads”. My only curiosity is finding a way to make it rise just a bit taller … any suggestions??? I can see using this as a different kind of sandwich bread such as with turkey, cranberry and cream cheese … 😉

    • Thank you.
      Hmm, I guess you would need to increase the bicarb or add yeast??? I haven’t tried either sorry!

      • Art Always

        Thanks! My loaf was 1/2 the height shown in the picture provided here, so something is not quite right on my end … climate, oven — who knows. I’ll try increasing the bicarb, but don’t want to add yeast. I think that would ruin the taste. I also used parchment paper to line the baking pan rather than using extra oil. Well, I’ll keep trying and post any good results I may get 🙂 But no matter — it’s very tasty just the way it is … I’m having 2 tasted pieces with my coffee this morning!

        • I am not sure, I use a mini loaf tin for this, perhaps thats why it looks higher in the pic?

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  • Tricia H

    I made this last nite and so happy it turned out well and moist. Will make this again. Thank you for such a simple and fool proof recipe.

    • Thank YOU for the pics and feedback. I am glad you enjoyed it. x

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  • acdxc

    Hello from France, I did it yesterday and ….hummmmmmmm… I keep that recipe preciously, it will be one I will do again and again.. maybe last time with some “coulis” of red berries. It s rather a cake than a bread from my side but really wonderful. Thanxxxxxxx

    • Thank YOU from Australia!!! I am glad you like it. I really appreciate the feedback. x

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  • jaye

    Could you greek yogurt instead of natural ?

  • Sanch Trendy

    HI I’m from India. Do u have any substitute for eggs and maple syrup.. Here we wont get maple syrup

    • I am sorry but I have only made it this way. The maple can be subbed with any liquid sweetener such as honey. x

  • Kathy Hever

    Hi, love the recipe, can I double it up as my cake tin is bigger? Do I double the cooking time too?

  • Alejandra

    Would it be ok to use just egg whites and some flax? Or.. even just 1 egg plus the equiv of egg whites? Not sure how it might affect the recipe results?

  • Joan McCallum

    when first made this it was perfect…yesterday made again and it came out crumbly… could the eggs have been too small (seem to get smaller all the time from supermarket) or was it because I mixed the ingredients by hand rather than in the processor as did last time. Any hints

    • Hmm, I am really not sure sorry. Maybe the eggs, did they seem small? Sorry I am not much help!

  • shoMethe$

    SO good. Other coconut bread recipes I’ve tried have been dry and really dense. But this one is moist and delicious, which I assume is from the yogurt. brilliant. (I used vanilla coconut yogurt which probably made it a bit sweeter than using plain yogurt).

    • Fabulous!! Thank YOU! I am glad you enjoyed it. x

  • Claire Freshney

    How long does this last? Store in the fridge or cupboard? x

    • I store it in the fridge and it lasts 3 – 5 days.

  • Allie

    Is the desiccated coconut necessary or is there an alternative? I have all of the ingredients except that!

  • Natalia Ferroli

    Hello Bianca,
    Do you have any suggestions on what I could replace the sweetener with, as I’d like to make it sweetener free. Thank you 🙂

    • Can you have fruit? You could try a mashed banana or apple puree, alternatively leave it out and perhaps add an extra tablespoon of yoghurt. I hope this helps.

    • Julie

      Erythritol is made with non-gmo corn and is amazing! It is frequently used in the vegan and raw vegan world…

  • Sue

    Oh my, these were SO good. I can’t believe coconut flour, can produce something so ‘fluffy – cakey’! I made these in a silicon muffin tin (6 large), as I didn’t have the mini-loaf pan. Followed the same instructions and they came out perfectly! Would likely replace the cardamom with something different next time…maybe vanilla bean. Thank you for the recipe!

    • Perfect!!! Thank YOU so much! I really appreciate the feedback and I am glad you enjoyed it. x

    • Allyson Morgan

      Ok so I went over the recipe 3 times and can’t see cardamom?

  • I’ve been searching for a good bread made with coconut flour for a while, I think I finally found it! This bread looks amazing, love how simple it is!

  • Alice

    Usually I just skip the writing and read the recipe but I love reading what you write about your kids. It is exactly how I feel too. Thank you for sharing and I can’t wait to try your recipes (have to wait till my baby isn’t on my hip!)

    • Haha, love it!!! Thank YOU for taking the moment to not only read my words but also to write! I really appreciate it! B x

  • Kasia Cieslik

    Nice bread – thanks! However I did not grease the tin and had a nightmare taking bread out of it. It end up in two pieces! Flavour wise – very nice! Well another lesson learnt! – grease your tin if you are making coconut bread! 😉

    • Oh I am sorry!! However, I am glad you enjoyed it!! It is a favourite of mine but it isn’t a recipe that is everyone. Oh and I grease and line my tin. I hope this helps. B x

  • Wensy

    I don’t have a blender, can I mix it with hand?

  • Jillian

    I will try this recipe. When my Mother was alive she made a coconut cake that was very moist hope that this recipe may be the similar. Thank You for sharing

  • Sara Savellis

    Wow this is delicious Bianca. I have just waited as long as I could for it to cool so I could have a slice and it was so worth the wait!

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  • Sandy Mathies

    Is it possible to find out the calorie content for these recipes?

  • dione baird

    hey… thinking of making this for my little guy’s 3rd birthday. do you think I could add 3 bananas and it would hold up? thanks. X

  • Amanda D Gamble

    This bread is wonderful! It would also be excellent as a biscuit, especially topped with strawberries and Cocowhip as Paleo Strawberry Shortcake.

  • Penny

    I had a strange problem with this recipe. I had a slice of it 12 hours after it came out of the oven and it was beautiful! Moist and sweet! Then I had another slice 24hours later and it tasted like i had added too much bicarbonate soda and when I cut a slice from the loaf, there were all these gooey looking strands like spider webs holding the cake together. I cut another slice and the whole cake tasted like bicarbonate soda and had this gooey strand thing through it. Any ideas what I did wrong?

    • My goodness Penny I have no idea sorry! How were you storing it? I am sorry you were not able to enjoy it. I hope you find some other recipes that work well for you. xx

    • The Big C’s Biggest Fan

      I had the exact same issue (problem).

  • Esther Goodhew

    Thanks Bianca
    Could I use Almond Meal instead of Coconut flour? Would it make it less dense? I was hoping for it to be a little lighter texture wise.

    • I am sorry but I have only made it this way. i wouldn’t do a straight sub with the flours. x

  • Tracey Forrester

    Do you think this would work ok to replace the eggs with chia eggs?

  • Sally Eggleton

    I lightened it up by beating the egg whites separately first, then folding them into the rest of the mixture. Worked a treat 👍

  • Jacqui

    Wow this bread is delicious! We substituted with coconut yoghurt and it worked a treat! Yummy toasted too. Thank you 👍🏻

  • solah7

    No dairy on the paleo foods so no yogurt